Grapefruit, orange, tangelo juice–or a combination. The amount of sugar, if any, is up to you.

1/2 c cold water
2 envelopes or 2 T unflavored gelatin
1/2 c sugar, or to taste
3 c fresh citrus juice
2 T dark rum, optional
citrus slices, for garnish

1. Put the cold water in a medium saucepan. Pour gelatin over it and allow to soak for 3 to 5 minutes. This soaking time softens and swells the gelatin granules so they’ll dissolve smoothly when heated.

2. Add sugar and stir to blend. Put pan over a low heat and stir constantly until the gelatin and sugar are completely dissolved, about 3 minutes. DO NOT LET BOIL–this destroys the gelatin’s setting ability.

3. Remove from heat and stir in citrus juice and rum, if using. Pour mixture into a 5-cup mold or bowl. Cover and chill until set, 4 hours and up to 8 hours.

4. When ready to serve, simply spoon it out into small bowls, or, for an elegant presentation, fill a larger bowl with warm water and dip the mold or bowl into the water for 30 seconds–don’t get any water in the mixture. Run a small knife around the sides. Lay a plate over the mold or bowl and, holding them together, invert them both so that the gelatin transfers to the plate. Garnish with citrus slices.